Chicken Kiev with Lemony Wild Rice
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4
- Category: Chicken & Poultry; easy; Light meals; Lunch; Main Ingredient; Mains; Meals and Courses; Summer
Description
Easy and so tasty, moist chicken kiev.
Ingredients
4 large chicken breast fillets
150 g garlic butter, softened
1 tsp (5 ml) dried tarragon
juice and zest of 1 small lemon
3 Tbsp (45 ml) seasoned flour
1 egg, beaten
2 C (500 ml) fresh breadcrumbs
2 Tbsp (30 ml) olive oil
Wild Rice
1 C (250 ml) brown rice
1 C (250 ml) wild rice
juice and zest of 1 lemon
a handful of chopped parsley
salt and pepper to taste
Instructions
Preheat the oven to 200 ˚C.
Slice the chicken fillets along the sides to make a pocket in each. Combine the softened garlic butter, tarragon and lemon juice and zest. Stuff this mixture into the pocket of each breast. Coat each breast well with seasoned flour, dip into the egg and then coat with breadcrumbs.
Briefly fry the breasts until lightly browned on all sides, then pop into the oven for about 15 minutes.
Wild Rice
Cook the rice according to the instructions. Use a fork to combine with the lemon juice, zest and parsley. Season to taste.
Serve with lemony wild rice and lemon wedges or with a green salad.
Preheat the oven to 200 ˚C.
Slice the chicken fillets along the sides to make a pocket in each. Combine the softened garlic butter, tarragon and lemon juice and zest. Stuff this mixture into the pocket of each breast. Coat each breast well with seasoned flour, dip into the egg and then coat with breadcrumbs.
Briefly fry the breasts until lightly browned on all sides, then pop into the oven for about 15 minutes.
Wild Rice
Cook the rice according to the instructions. Use a fork to combine with the lemon juice, zest and parsley. Season to taste.
Serve with lemony wild rice and lemon wedges or with a green salad.
TIP: Use any rice of your choice.
